Appam, Avaregalu Kuruma and Ishtu



Surely, everyone’s favourite, appam has a soft spongy centre, light on the stomach. This is a hit recipe in my home. I learnt the recipe from my friend Alagammai from Pallathur, Chettinad. No cooking soda is added. Do try and post your feedback.


Idli rice – 2 cups

Raw rice – 2 cups

Whole Urad dhal – 1/2 cup

Thin poha – 1/4 cup ( aval)

Methi seeds – 1 teaspoon

Salt to taste

Water – 1/2 cup

Oil – required amount to make the appam

Method ( to make the appam batter )

Take a dish. Add both the rice , urad dhal, methi seeds wash them well and soak in water for 3 hours. Cover the dish. Wash the poha and soak in 1/2 cup water for 3 hours. Cover the dish. Grind the rice mix and poha in a wet grinder to a fine paste, the consistency has to be like dosa batter. Remove the batter in a dish. Add salt to taste. Mix well. Meanwhile add 1/2 cup water into the grinder and mix. Pour this water into a pan,  add 1 tablespoon of the appam batter, mix well and heat it on sim flame till it boils and becomes thick like a porridge. Cool. Mix the porridge to the appam batter and mix well. Cover the dish. Leave it aside to ferment for 8 to 9 hours . The batter should rise. Mix well with a ladle.


Method ( to make the appam)

Appam pans are available in all big vessels shop. Non- stick appam pan is easy to make appams, they have handles and come with a lid. Heat the appam pan. Keep on medium flame. Grease it slightly. Pour a ladleful of the appam batter. Hold the handle and swirl the batter all around the pan. Keep the flame in sim. Drizzle oil all around. Cover and cook till golden.The centre of the appam will be spongy. Serve hot with Avaregalu Kuruma and Ishtu.

Chef’s Tips

1) Cook the appam on sim flame. Do not discolour.

2) Sweetened Coconut Milk tastes great with appam. Recipe will follow soon.

3) No cooking soda is added. It is healthy .




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